Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
  • A23G1/0006—Processes specially adapted for manufacture or treatment of cocoa or cocoa products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
  • A23J3/16—Vegetable proteins from soybean

Definitions

• the present invention relates to water-containing chocolates.
• Hydrated chocolates which are produced by adding aqueous ingredients to chocolates, are widely used in Western confectionery, frozen desserts, and desserts. Among them, hydrated chocolates that contain 10% or more fresh cream, 60% or more chocolate standards, and 10% or more water by weight can be labeled as raw chocolate, making them even more appealing as products.
• hydrated chocolates that contain 10% or more fresh cream, 60% or more chocolate standards, and 10% or more water by weight can be labeled as raw chocolate, making them even more appealing as products.
• there are limitations to the specifications and because the oil, fat and water are in an emulsified state, there are also many restrictions on distribution and storage temperatures, and there are limitations to diversifying the product forms.
• Patent Document 1 discloses a technology that improves the shape retention of water-containing chocolate after squeezing. However, unlike the present invention, Patent Document 1 does not contain non-fat solids derived from cacao, i.e., it does not contain cacao mass or cocoa powder, and the range of applicability is extremely limited.
• one technique is to use gelling agents such as agar and gelatin.
• gelling agents such as agar and gelatin.
• a large amount must be added to maintain the shape, which makes the chocolate harder and harder to squeeze, and it also takes on a texture similar to that of yokan, which means the original texture of raw chocolate is lost.
• the object of the present invention is to provide a water-containing chocolate that is suitable for piping and has good shape retention after piping.
• the present invention includes the following.
• A) After heating an aqueous solution containing 20% crude protein by weight at 80°C for 30 minutes, the viscosity measured at 25°C is 10,000 mPa ⁇ s or less.
• B) The solubilization rate of 0.22M TCA is 30 to 95%.
• the moisture-containing chocolate of (1), wherein the protein material further has the following characteristic (C): (C) NSI of 80 or more.
• a water-containing chocolate according to (3) in which the ratio of water to oil is 0.4 to 0.8.
• a method for producing water-containing chocolates comprising blending a protein material having the following characteristics (A) and (B) to obtain an oil-in-water emulsion having an oil content of 20 to 50% by mass and a moisture content of 10 to 40% by mass: (A) After heating an aqueous solution containing 20% crude protein by weight at 80°C for 30 minutes, the viscosity measured at 25°C is 10,000 mPa ⁇ s or less. (B) The solubilization rate of 0.22M TCA is 30 to 95%.
• (11) A method for improving the squeezability and shape retention after squeezing of water-containing chocolates according to (10), wherein the protein material further has the following property (C): (C) NSI of 80 or more (12) A method for improving the squeezeability and shape retention after squeezing of a water-containing chocolate according to (10) or (11) having an oil content of 20 to 50% by mass and a moisture content of 10 to 40% by mass. (13) A method for improving the squeezeability and shape retention after squeezing of the water-containing chocolate according to (12), wherein the ratio of water to oil is 0.4 to 0.8.
• water-containing chocolates which have good suitability for squeezing chocolate and good shape retention after the chocolate has been squeezed.
• the water-containing chocolates of the present invention can also be used in applications where water-containing chocolates have been used in the past, such as sandwiching between confectionery doughs.
• they can be used as toppings for Western confectionery, such as for frosting cakes (applied to the surface of cakes with a spatula) or for making artificial flowers using confectionery tools, or as confectionery fillings, such as sandwiching between cake doughs.
• “chocolates” is not limited to “pure chocolate,””chocolate,” and “semi-chocolate” as defined by the National Chocolate Industry Fair Trade Council, but also includes “chocolate-like foods” that use cacao mass, cocoa, cacao butter, cacao butter substitutes, hard butter, etc.
• the hydrous chocolates of the present invention include "raw chocolate” as defined in the "Fair Competition Code and Enforcement Regulations Concerning the Labeling of Chocolates," as well as all of the above chocolates mixed with aqueous ingredients, and the "chocolate” used as a raw material for the "hydrous chocolates” will be referred to as “raw chocolates” or “raw chocolates for use in a hydrous state.”
• Water-containing chocolates include oil-in-water emulsions, water-in-oil emulsions, and combinations of these, such as double emulsification or phase inversion emulsification, and are not particularly limited in the present invention.
• the preferred embodiment of the water-containing chocolates of the present invention is an oil-in-water emulsion.
• the water-containing chocolate of the present invention it is preferable to use, as the raw material chocolate, chocolate conforming to the chocolate standard or milk chocolate standard stipulated by the National Chocolate Industry Fair Trade Council.
• the water-containing chocolates of the present invention preferably satisfy the "raw chocolate” standard stipulated in the "Fair Competition Code and Enforcement Regulations Concerning the Labeling of Chocolates.”
• the water-containing chocolate of the present invention contains a protein ingredient that has a low viscosity after heating. That is, the protein ingredient is prepared into an aqueous solution with a crude protein content of 20% by mass, and the aqueous solution is heated at 80°C for 30 minutes, after which the viscosity is measured at 25°C to measure the viscosity after heating.
• the viscosity after heating is 10,000 mPa ⁇ s or less, preferably 5,000 mPa ⁇ s or less, 1,000 mPa ⁇ s or less, 500 mPa ⁇ s or less, and more preferably 200 mPa ⁇ s or less, 100 mPa ⁇ s or less.
• the viscosity of the present protein material after heating exceeds 10,000 mPa ⁇ s, the emulsifying properties may deteriorate and workability may become poor when the present protein material is used to produce water-containing chocolates.
• the present protein material needs to have a certain molecular weight.
• the molecular weight is defined by the TCA solubilization rate.
• the TCA solubilization rate is defined as the ratio of the crude protein mass dissolved in 0.22M TCA to the total crude protein mass.
• the TCA solubilization rate is 30-95%, preferably 35-90%, more preferably 40-85% or 50-80%. If the TCA solubilization rate is too low, the viscosity after heating tends to increase, which is not appropriate.
• the present protein material preferably has an NSI (Nitrogen Solubility Index) of 80 or more, which is used as an index of protein solubility (C). More preferably, the NSI can be 85 or more, 90 or more, 95 or more, or 97 or more.
• the high NSI of the present protein material indicates high dispersibility in water, which can contribute to the dispersion stability of the present protein material in water-containing chocolates.
• the crude protein content in the present protein material is also preferably 30% by mass or more, more preferably 50% by mass or more, and most preferably 70% by mass or more.
• a protein material with a higher crude protein content can provide its function in a smaller amount.
• Such protein materials can be obtained by denaturation and molecular weight adjustment treatments described below, and an example of such a protein material is "MIRA-MAP2.0" (manufactured by Fuji Oil Co., Ltd.)
• soy protein materials such as Fujipro R, Fujipro 748, Fujipro CL, and Hi-Nute AM (all manufactured by Fuji Oil Co., Ltd.) do not meet this requirement.
• the origin of the protein material to be prepared as above is not particularly limited, but proteins derived from plants, animals, or microorganisms can be used.
• vegetable proteins include proteins derived from beans such as soybeans, peas, mung beans, lupine beans, chickpeas, kidney beans, lentil beans, and cowpeas, seeds such as sesame seeds, canola seeds, coconut seeds, and almond seeds, grains such as corn, buckwheat, wheat, and rice, vegetables, fruits, algae, and microalgae.
• a protein material derived from soybeans it is prepared by further concentrating and processing the protein from soybean raw materials such as defatted soybeans and whole soybeans, and generally includes isolated soybean protein, concentrated soybean protein, powdered soybean milk, or various processed products thereof.
• animal proteins include egg proteins including egg white albumin, milk proteins such as casein, whey, lactalbumin, lactalbumin, blood proteins such as plasma, serum albumin, and decolorized hemoglobin, meat proteins, and seafood proteins.
• Proteins derived from microorganisms such as yeast, mold, and bacteria can also be used. Even if the protein is poorly soluble in water, the protein material usable in the present invention can be prepared by the process described below.
• the protein material used in the present invention can be obtained by applying a combination of a "decomposition/denaturation treatment” for decomposing and/or denaturing a protein and a "molecular weight distribution adjustment treatment” for adjusting the molecular weight distribution of the protein.
• a “decomposition/denaturation treatment” for decomposing and/or denaturing a protein
• a “molecular weight distribution adjustment treatment” for adjusting the molecular weight distribution of the protein.
• the “decomposition/denaturation treatment” include enzyme treatment, pH adjustment treatment (e.g., acid treatment, alkali treatment), denaturant treatment, heat treatment, cooling treatment, high pressure treatment, organic solvent treatment, mineral addition treatment, supercritical treatment, ultrasonic treatment, electrolysis treatment, and combinations thereof.
• Examples of the “molecular weight distribution adjustment treatment” include filtration, gel filtration, chromatography, centrifugation, electrophoresis, dialysis, and combinations thereof.
• the order and number of times of the “decomposition/denaturation treatment” and the “molecular weight distribution adjustment treatment” are not particularly limited, and the “decomposition/denaturation treatment” may be performed before the “molecular weight distribution adjustment treatment", the “molecular weight distribution adjustment treatment” may be performed before the “decomposition/denaturation treatment", or both treatments may be performed simultaneously.
• a protein material that has undergone a molecular weight distribution adjustment treatment and a protein material that has not undergone a molecular weight distribution adjustment treatment may be mixed to produce a specific protein material.
• the ratio of the two (treated protein material: untreated protein material) can be appropriately adjusted within a range that satisfies the above-mentioned characteristics, and examples of the ratio by mass include 1:99 to 99:1, for example 50:50 to 95:5, 75:25 to 90:10, etc.
• the protein material used in the present invention may be a protein material that has undergone "decomposition/denaturation and molecular weight distribution adjustment treatment".
• the conditions for the treatment to decompose or denature proteins can be appropriately set by those skilled in the art.
• examples of enzymes that can be used include proteases classified as “metal proteases”, “acid proteases”, “thiol proteases”, and “serine proteases”.
• the reaction can be carried out at a reaction temperature of 20 to 80°C, preferably 40 to 60°C.
• the treatment can be carried out in a pH range with any of the upper and lower limits of pH 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, and 12, for example, in the range of pH 2 to 12.
• a method of adding an acid or a method of carrying out a fermentation treatment such as lactic acid fermentation may be used.
• Examples of the acid to be added include inorganic acids such as hydrochloric acid and phosphoric acid, and organic acids such as acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. Acid may also be added using foods and beverages containing acid, such as fruit juice such as lemon, concentrated fruit juice, fermented milk, yogurt, and brewed vinegar. In the case of alkali treatment, alkali such as sodium hydroxide and potassium hydroxide may be added.
• denaturants such as guanidine hydrochloride, urea, arginine, and PEG may be added.
• heating temperature examples include a range with any of the following temperatures as the upper and lower limits, for example, 60°C to 150°C.
• cooling temperatures include a range with any of the following temperatures as upper and lower limits: -10° C., -15° C., -20° C., -25° C., -30° C., -35° C., -40° C., -45° C., -50° C., -55° C., -60° C., -65° C., -70° C., and -75° C., for example, -10° C. to -75° C.
• heating or cooling times include a range with any of the following times as upper and lower limits: 5 seconds, 10 seconds, 30 seconds, 1 minute, 5 minutes, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes, 100 minutes, 120 minutes, 150 minutes, 180 minutes, and 200 minutes, for example, 5 seconds to 200 minutes.
• examples of pressure conditions include a range with any pressure of 100 MPa, 200 MPa, 300 MPa, 400 MPa, 500 MPa, 600 MPa, 700 MPa, 800 MPa, 900 MPa, and 1,000 MPa as the upper and lower limits, for example, 100 MPa to 1,000 MPa.
• examples of solvents used include alcohols and ketones, such as ethanol and acetone.
• examples of minerals used include divalent metal ions such as calcium and magnesium.
• supercritical treatment for example, carbon dioxide in a supercritical state at a temperature of about 30°C or higher and a pressure of about 7 MPa or higher can be used for treatment.
• ultrasonic treatment for example, treatment can be performed by irradiating with a frequency of 100 KHz to 2 MHz and an output of 100 to 1,000 W.
• electrolysis treatment for example, a protein aqueous solution can be treated by applying a voltage of 100 mV to 1,000 mV.
• the treatment for decomposing and/or denaturing the protein is selected from a denaturant treatment, a heat treatment, and a combination thereof.
• the conditions for the process to adjust the molecular weight distribution of proteins can be appropriately set by those skilled in the art.
• filter medium include filter paper, filter cloth, diatomaceous earth, ceramic, glass, membrane, etc.
• carriers for gel filtration include dextran, agarose, etc.
• centrifugation conditions include 1,000 to 3,000 x g, 5 to 20 minutes, etc.
• the raw materials for protein ingredients are evaluated according to the following procedure. ⁇ Moisture> Measured by normal pressure heating loss method (105°C for 12 hours).
• ⁇ Crude protein content> It is measured by the Kjeldahl method. Specifically, the mass of nitrogen measured by the Kjeldahl method is expressed as the crude protein content in the dry matter in "mass %" relative to the weight of the protein material.
• the nitrogen conversion coefficient is 6.25. Basically, it is calculated by rounding off the value to the second decimal place.
• TCA solubilization rate An equal amount of 0.44M trichloroacetic acid (TCA) is added to a 2% by weight aqueous solution of protein material to make a 0.22M TCA solution, and the percentage of soluble nitrogen is measured using the Kjeldahl method. Basically, it is calculated by rounding off the value to the second decimal place.
• ⁇ NSI> Add 60 ml of water to 3 g of sample, stir with a propeller at 37°C for 1 hour, then centrifuge at 1400 x g for 10 minutes, and collect the supernatant (I). Next, add 100 ml of water to the remaining precipitate, stir with a propeller at 37°C for 1 hour again, then centrifuge and collect the supernatant (II). Combine (I) and (II) solutions, add water to the mixture to make it 250 ml. Filter this with filter paper (No. 5), and measure the nitrogen content in the filtrate by the Kjeldahl method.
• measure the amount of nitrogen in the sample by the Kjeldahl method, and the ratio of the amount of nitrogen (soluble nitrogen) recovered as the filtrate to the total amount of nitrogen in the sample, expressed as mass%, is the NSI. Basically, it is calculated by rounding off the value to the second decimal place.
• the water-containing chocolates of the present invention preferably contain 0.05% by mass or more of the protein material in the water-containing chocolates, more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, and more preferably 0.3% by mass or more. If the protein material content in the water-containing chocolates is less than 0.05% by mass, the emulsifiability may deteriorate and the squeezeability may become poor when the water-containing chocolates are produced. Similarly, the water-containing chocolates of the present invention preferably contain the protein material in an amount of 5% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less in the water-containing chocolates. If the content of the protein material in the oil and fat composition exceeds 5% by mass, an unpleasant taste originating from the protein material may occur.
• the use of the protein ingredients makes it possible to achieve a more stable emulsified state, which is difficult to achieve with normal emulsifiers. In other words, it is possible to emulsify a large amount of oil with a small amount of water. This makes it possible to obtain a high-oil, oil-in-water emulsion, i.e., a water-containing chocolate with properties similar to mayonnaise.
• the water-containing chocolates of the present invention have good piping suitability, and piping suitability is judged to be good when they are easy to pipe and have good cutting properties after piped (whether or not they are stringy).
• a specific example of the chocolates is one that can be piped with one hand, is slightly stringy, and has slightly fallen edges after piped.
• a more preferred example of the present invention is one in which the water-containing chocolates of the present invention have good flower-making properties when piped using a piping bag with a tip such as a star-shaped tip, and can retain their shape even after piped using a piping bag with a tip such as a star-shaped tip, resulting in water-containing chocolates with good shape retention.
• cacao raw materials such as cacao mass and cocoa
• the oil content in the water-containing chocolate is preferably 20 to 50% by mass, more preferably 20 to 45% by mass, even more preferably 25 to 45% by mass, and even more preferably 30 to 45% by mass. If the oil content is less than 20% by mass, the water-containing chocolate becomes soft and may not be able to retain its shape. If the oil content is more than 50% by mass, the emulsion becomes unstable and the flavor and texture suitable for the water-containing chocolate may not be obtained.
• the moisture content of the water-containing chocolates of the present invention is preferably 10 to 40% by mass, more preferably 10 to 35% by mass, even more preferably 15 to 35% by mass, and even more preferably 15 to 30% by mass, in order to facilitate easy emulsification and provide a good texture.
• the source of the moisture In addition to sugar solutions such as cream and starch syrup, water can also be added directly. If the moisture content is less than 10% by mass, it may be difficult to emulsify as an oil-in-water type, and if the moisture content exceeds 40% by mass, the chocolate may become watery and have a poor flavor.
• the moisture-to-oil ratio of the water-containing chocolates of the present invention is preferably 0.4 to 0.8, more preferably 0.4 to 0.75, even more preferably 0.45 to 0.75, even more preferably 0.5 to 0.75, and most preferably 0.5 to 0.7.
• the moisture-containing chocolates of the present invention can be easily produced, and it is possible to provide moisture-containing chocolates that are suitable for squeezing and have good shape retention after squeezing.
• the water-containing chocolate of the present invention is preferably produced by mixing the water phase containing fresh cream with the raw chocolate. More preferably, the amount of fresh cream is 10% by mass or more and 40% by mass or less, and the amount of raw chocolate is 40% by mass or more and 90% by mass or less. Fresh cream and ingredients other than the raw chocolate may be mixed. For example, water may be mixed in addition to fresh cream to adjust the moisture content.
• the water-containing chocolates of the present invention can be obtained by a production method in which an oil phase is mixed with an aqueous phase to obtain a normal oil-in-water emulsion.
• the water-containing chocolates of the present invention can also be obtained by a production method in which an aqueous phase is added to an oil phase to invert the phase from a water-in-oil emulsion to an oil-in-water emulsion (phase inversion emulsification method) to obtain an oil-in-water emulsion.
• phase inversion emulsification method makes it possible to obtain water-containing chocolates with good emulsion stability and good squeezeability.
• ingredients that can be used in water-containing chocolates of the present invention can be used in the water-containing chocolates of the present invention as long as they do not interfere with the effects of the present invention.
• ingredients that can be used include sugars, sweeteners, liquid sugar, salts, colorings, flavorings, liquor, butter, milk, fruit purees, nut pastes, matcha green tea, soy milk, flavorings, etc.
• Soy protein material D was Fuji Oil Co., Ltd.'s "Green Map 2.0" (moisture 1.2%, crude protein content 79.3%, TCA solubility 61.8%, viscosity after heating 28 mPa s, NSI 98.1). - High oleic sunflower oil (iodine value 81) was used for the vegetable oil portion.
• Raw chocolates A to C were prepared by a conventional method using the blends described in Table 1 (blending units are parts by weight).
• the amount of cacao butter component was calculated as the total amount of the blended cacao butter, assuming that the cacao butter content in the cocoa powder used was 11% by mass and the cacao butter content in the cacao mass was 55% by mass.
• Examples 1 to 9, Comparative Example 1 According to the formulation shown in Table 2 (formulation units are parts by weight), water-containing chocolates were prepared by normal emulsification using Combimix (manufactured by Primix Corporation). Put fresh cream, water, high fructose glucose liquid sugar, agar, maltose, soy protein ingredient D, and emulsifier into a Combimix tank (manufactured by Primix Corporation) and mix until uniform. - Adjust the product temperature to above 45°C and add the raw chocolate ingredients and processed starch. ⁇ Add oils and fats in several batches. Stir while heating. - Heat sterilization was performed at 68°C for 30 minutes. After removing the heat, water-containing chocolates were obtained by normal emulsification. The prepared water-containing chocolates were packed into 500 ml plastic containers and stored at 5°C.
• Examples 10 to 12 According to the formulation shown in Table 3 (formulation units are parts by mass), water-containing chocolates were prepared by phase inversion emulsification using Combimix (manufactured by Primix Corporation). The raw chocolate ingredients, processed starch, and soy protein material D are placed in a Combimix (Primix Corporation) tank, heated until the raw chocolate ingredients are melted, and stirred until the mixture is uniform. Add fats and oils and mix until the dough is uniform. ⁇ Adjust the product temperature to 45°C or higher, and add fresh cream and water in several portions. Stir while heating to invert the phases. - Heat sterilization was performed at 68°C for 30 minutes. After removing the heat, water-containing chocolates were obtained by phase inversion emulsification. The prepared water-containing chocolates were packed into 500 ml plastic containers and stored at 5°C.
• Viscosity The prepared water-containing chocolates were adjusted to 50° C., and measured using a BM type viscometer (manufactured by Tokyo Keiki Co., Ltd.) with a No. 3 rotor at 12 rpm. The measured values are shown in Tables 2 and 3.
• Water activity (AW) of the prepared water-containing chocolates was measured at 25° C. using a water activity measuring device AquaLab TDL manufactured by Meter Japan Co., Ltd. The measured values are shown in Tables 2 and 3.
• Shape retention Room temperature Approximately 8 g of the product was squeezed into a plastic container using a star nozzle, stored at room temperature (20°C), and evaluated visually for changes in shape. Evaluations were performed after 1 hour and 24 hours. 5 points: Shape is maintained after 1 hour, and shape is maintained even after 24 hours. 4 points: The shape was maintained after 1 hour, but the shape was slightly distorted after 24 hours. 3 points: The shape was maintained after 1 hour, but the shape was lost after 24 hours. 2 points: The shape had collapsed after 1 hour. 1 point: The shape collapses immediately after squeezing. Shape retention: 5°C Approximately 8 g of the product was squeezed into a plastic container using a star nozzle, and stored in a refrigerator (5°C). The change in shape was visually evaluated.
• Emulsion stability 50 g of water-containing chocolate was filled into a plastic container, stored at 60°C for one day, and the oil layer was observed for separation. Emulsion stability was evaluated by observing whether the chocolate had a good emulsion stability if it had a score of 3 or more.
• the present invention makes it possible to provide water-containing chocolates that are suitable for piping and have good shape retention after piping.

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  • 2024-03-27 JP JP2025511007A patent/JPWO2024204314A1/ja active Pending
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  • 2024-03-27 WO PCT/JP2024/012192 patent/WO2024204314A1/ja not_active Ceased

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